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Guo Er Tie Mian Guan

北京菜 · ⭐ 4.0

No. 19 Zangjingguan Hutong, Yonghegong Street

Dishes

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  Beijing-style Noodles with Sauce

  Beijing-style noodle dish with sauce is a traditional Beijing food, mainly made with noodles, minced pork, yellow chives, wood ear mushrooms, shiitake mushrooms, and eggs. First, the ingredients are stir-fried until fragrant, then simmered in chicken stock to make the sauce. Next, the fried eggs and seasonings are added, and finally, the sauce is poured over boiled noodles.
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  Beijing Zhajiang Noodles

  Beijing fried sauce noodles feature hand-made noodles tossed with a rich sauce made from minced pork, yellow bean paste, and sweet flour sauce, plus vegetables like cucumber, carrot, and bean sprouts. The noodles are chewy and flavorful.
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  Signature Beef Stew Rice

  Beef stew rice features beef and rice as main ingredients, with onions and carrots added. Slow-cooked until the beef is tender and flavorful, the rich sauce blends with rice for a satisfying meal.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  Spicy Stir-Fried Chicken Noodles

  Spicy stir-fried rooster noodles with chicken, green pepper, red pepper, and onion, seasoned with chili and Sichuan peppercorns, mixed with cooked noodles.
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  Soy Sauce Tofu

  Soy sauce braised tofu is a dish featuring old tofu as the main ingredient. The tofu is cubed, pan-fried until slightly golden, then simmered with soy sauce, sugar, scallions, and ginger to absorb the rich sauce.
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  Guo'er Tiao Specialty Noodle Soup

  Guo'er Tiao's specialty soup noodles feature hand-pulled noodles in a rich broth made from pork or chicken bones, with lean meat, greens, and egg. The noodles are chewy and the soup is flavorful.
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  Black Pepper Beef Noodles

  Black pepper beef noodles feature tender beef, black pepper, and stir-fried noodles for a savory, aromatic dish.

Reviews

• broad_mandrill
  Honestly their signature noodles were the highlight of the whole trip. Hand-pulled noodles with that perfect chewy bite, super springy and substantial. The moment the bowl hit the table that Sichuan peppercorn chili oil smell just hit you — so fragrant, almost overpowering (in a good way). They really don't skimp on the toppings either, tons of shiitake, wood ear, daylily, some kind of seaweed thing, king oyster mushrooms, and chunks of pork belly. The broth is made from the actual meat cooking liquid plus mushroom water, seasoned with soy sauce, and it's got this thick starchy consistency that clings to every single noodle. Every bite is just loaded with that rich savory gravy flavor. The meat, mushroom, and soy all blend together perfectly — really authentic northern-style cooking. And the broth at the bottom? Don't even think about leaving it. I drank every last drop.